Soup is the perfect food for "conscious cuisine," says Cary Neff. It's impossible to shovel it down mindlessly; we're forced to eat it slowly and taste it fully.

Servings: Makes 4 servings

Ingredients

1 head garlic

1/2 teaspoon extra-virgin olive oil

Salt and freshly ground pepper

1 cup chopped onion

1 cup chopped celery

4 cans (14 1/2 ounces) stewed tomatoes , undrained

1 bay leaf

2 teaspoons dried basil

1 teaspoon dried oregano

1 teaspoon dried thyme

Directions

Preheat oven to 350°. Remove loose, papery skin from garlic, leaving heads intact. Place garlic on a sheet of heavy-duty foil; drizzle with 1/4 teaspoon olive oil and sprinkle with a pinch of salt and pepper.